Florida Catholic Online Edition | Curried Lentils with Spinach

CURRIED LENTILS WITH SPINACH

1 cup dried lentils
2 cloves garlic, minced and sauteed in bit of water
½ pound spinach leaves, preferably fresh, stemmed, washed and chopped or equivalent of frozen, thawed and drained
1 14 oz can plum or chopped tomatoes, chopped, with liquid
2 to 3 tablespoons good curry powder
¼ teaspoon grated fresh ginger
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Wash and sort the lentils and cook until they are tender but firm (cover with water in a 3 to 1 ratio). Bring to a boil, then lower the heat and simmer until tender, about 40 minutes or so. Saute the garlic in scant bit of water for a minute or so.
When the lentils are done, add the garlic and all the remaining ingredients. Cover and simmer over very low heat for 15 minutes. Now, add the spinach leaves, cover and let steam until they are wilted.
Serve over brown rice, couscous or mashed potatoes.
Carol Fitzgerald, Naples, St. William Parish